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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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Taken from Lily Ng ( /) Ingredients:
184 g bread flour |
46 g cake flour |
3 g yeast |
12 g caster sugar |
4 g salt |
23 g clear maltose syrup |
18 g egg yolks |
35 g butter |
138 ml milk |
30 g caster sugar |
100 g cream cheese |
1 egg, lightly beaten |
18 g cake flour |
100 ml warm milk |
1 -2 teaspoon lemon juice |
10 g butter |
Directions:
1. For the cream cheese filling:.
2. Cream cheese and sugar till a smooth paste is formed.
3. Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.
4. Stir in the sieved flour.
5. Add in the warm milk and mix well.
6. Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.
7. Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling.
8. For the cream cheese buns:.
9. Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes.
10. Knead the dough to release the air in it and prove for 30 minutes.
11. Divide dough into 8 equal pieces of 50g each and one piece of 60g. Rest the dough for 15 minutes. The 60g dough piece is used to make the plait that encircle the cheese-pan.
12. Shape dough and wrap in the filling. Dust top of bread with some bread flour. Prove for 45 minutes.
13. Bake at 210C for 10 minutes and then 190C till golden brown.
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